Masa and Black Bean Cakes with Spicy Butternut Squash

Name: Masa and Black Bean Cakes with Spicy Butternut Squash (Bocoles)
Yield: Serves 6 as an entrée or 12 as an appetizer (antojito)
Cuisine: Mexican
Ingredients: 3 jalapeños, seeds and membranes removed, if desired, minced; 1 teaspoon cumin powder; Spiced Crema; 1 white onion, diced; 4 cloves garlic, minced; 2 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups); 1 cup lard; 2 tablespoons vegetable oil, plus oil for frying; Julienned jicama; Watercress sprigs; 2 pounds (about 4 cups) masa harina; Salt; ½ pound soft goat cheese, crumbled; 2 cups My Refried Beans; 2 cups Mole Coloradito, heated; 2 teaspoons baking powder; Toasted Pepitas; ½ cup chicken or vegetable stock, or more as needed; 1 tablespoons salt

Bocoles

Preparation info

Serves
6
as an entrée

Difficulty
Complex

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Traditionally, bocoles are made with cornmeal mixed with lard and stuffed with marinated meat, potatoes, pork, etc. However, this version is ideal for vegetarians and anyone looking for a satisfying dish that is also gluten-free. In Oaxaca, they are commonly made with blue cornmeal and we do that in the restaurant. I love the nutty, corn flavor set against the soft, hot interiors. Both the mole sauce and refried beans may be made days ahead.

Ingredients

Method

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Part of

Vegetables and Fruits

Adonica Gieger

3 years ago from United States

Working up the masa cakes is a bit tricky.. I think the masa really needs to hydrate a little while, before you before you try to make the cakes. Otherwise, this is a delicious & successful recipe!

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